With mixer on medium speed, beat sugar, butter, eggs, vanilla, and lemon peel until creamy and well combined. Beat in oil. Add flour mixture and mix just until combined. Divide dough into 3 equal-size disks. Wrap each in plastic wrap and refrigerate at least 2 hours or until very firm.

With small knife, lift and remove dough between cookies. Wrap and refrigerate scraps. Bake sheet of cookies 10 to 12 minutes or until edges are crisp and golden. Cool on pan on wire rack 5 minutes. Transfer from pan to wire rack. Cool completely. Repeat with remaining dough and scraps, rerolling only once.

When cookies are cool, decorate as desired. Allow to dry completely. Store in airtight container (with waxed paper between layers if decorated) at room temperature up to 1 week or in freezer up to 2 months.

Kate Mathis

A combination of olive oil and butter gives the classic Christmas cookie an exciting update. Easy, fast, and delicious, you will never make plain sugar cookies again.

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